Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/4 cups (400 g) all-purpose flour
- 1/2 tsp fine sea salt
- 6 large egg yolks
- 5 tbsp (70 g) unsalted butter, melted
- 1/2 cup (120 ml) heavy cream, cold
- 1 tbsp white vinegar or vodka
- 1–3 tbsp cold water, as needed
- 2.2 lb (1 kg) thick dulce de leche (repostero)
- 4 large egg whites (120 g)
- 1 cup (200 g) granulated sugar + 1/4 cup (60 ml) water
- 1/4 tsp cream of tartar or 1 tsp lemon juice
- 1 tsp vanilla extract (optional)
Do This
- 1. Make dough: Combine flour, salt, yolks, butter, cream, vinegar; add water just until smooth.
- 2. Rest 20 minutes; divide into 10–12 equal balls (about 60–65 g each).
- 3. Roll each ultra-thin (1–2 mm); cut to 8 in/20 cm; dock with a fork.
- 4. Bake at 375°F/190°C on lined sheets 8–10 minutes until crisp and lightly golden; cool.
- 5. Stack: Spread 75–100 g dulce de leche between each layer; chill 20 minutes.
- 6. Italian meringue: Cook sugar syrup to 240°F/116°C; whip into whites to stiff peaks. Swirl over cake and lightly torch.
Why You’ll Love This Recipe
- Paper-thin, shatteringly crisp pastry layers with a lush dulce de leche center.
- Glossy Italian meringue swoops that torch to café-style perfection.
- Make-ahead friendly pastry layers for low-stress entertaining.
- A true showstopper that slices into dramatic caramel-and-cream strata.
Grocery List
- Produce: 1 lemon (for meringue stabilization; optional)
- Dairy: Unsalted butter; heavy cream; 10 large eggs (you will use 6 yolks and 4 whites)
- Pantry: All-purpose flour; granulated sugar; fine sea salt; white vinegar or vodka; vanilla extract (optional); dulce de leche (repostero, 1 kg)
Full Ingredients
For the Ultra-Thin Pastry Layers (Masa Rogel)
- 3 1/4 cups (400 g) all-purpose flour
- 1/2 tsp fine sea salt
- 6 large egg yolks
- 5 tbsp (70 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) heavy cream, cold
- 1 tbsp white vinegar or vodka
- 1–3 tbsp cold water, as needed to bring dough together
For the Filling
- 2.2 lb (1 kg) dulce de leche repostero (very thick style)
- 1/4 tsp fine sea salt (optional, to balance sweetness)
For the Italian Meringue Topping
- 4 large egg whites (120 g), room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 tsp cream of tartar or 1 tsp fresh lemon juice
- 1 tsp vanilla extract (optional)
To Finish
- Neutral oil or nonstick spray for baking sheets
- Kitchen torch (or broiler, carefully, if no torch)
Step-by-Step Instructions
Step 1: Make the dough
In a large bowl, whisk the flour and salt. Make a well and add egg yolks, melted butter, cold heavy cream, and vinegar (or vodka). Stir with a fork from the center outward until shaggy clumps form. Add cold water 1 tablespoon at a time just until the dough comes together. Turn onto a lightly floured surface and knead briefly (about 60 seconds) until smooth. The dough should be firm, not sticky.
Step 2: Rest and divide
Wrap the dough and rest at room temperature for 20 minutes to relax the gluten. Unwrap and divide into 10–12 equal pieces (about 60–65 g each for an 8-inch cake). Roll each into a ball and keep covered with plastic or a towel so they do not dry out.
Step 3: Roll ultra-thin and cut discs
Heat the oven to 375°F (190°C). Line 2–3 baking sheets with parchment and very lightly oil the paper. Using a rolling pin, roll a dough ball on a lightly floured surface into a very thin round, about 9 inches (23 cm) across and 1–2 mm thick (almost translucent). Transfer to a prepared sheet. Place an 8-inch (20 cm) cake ring, plate, or bowl on top and trim around it with a knife or pizza wheel to get a neat circle. Dock all over with a fork to prevent puffing. Repeat, stacking extra rolled discs between parchment. If your kitchen is warm, chill the sheet with rolled discs for 10 minutes to help them bake flat.
Step 4: Bake until crisp
Bake 8–10 minutes per sheet, until the discs are dry, lightly golden in spots, and crisp at the edges. If large bubbles form, quickly prick them with a fork. Slide baked discs onto a rack to cool completely. Repeat with all dough pieces; re-roll trimmings if needed to reach 10–12 total layers.
Step 5: Prep the dulce de leche
If your dulce de leche is very firm, stir it vigorously in a bowl to loosen, or warm it in 10–15 second microwave bursts just until spreadable but still thick. Stir in the fine sea salt if using.
Step 6: Stack and fill
Place one crisp disc on an 8-inch cake board or serving plate. Spread 1/4–1/3 cup (about 75–100 g) dulce de leche evenly to the edge. Top with another disc and press gently to level. Repeat, creating a tall stack; reserve a small amount of dulce de leche if you want to glue any crumbs around the base. Chill the stack for 20 minutes to set before topping.
Step 7: Make the Italian meringue
In a small saucepan, combine the sugar and water; bring to a gentle boil over medium heat. Do not stir once it boils—just swirl as needed. Cook the syrup to 240°F (116°C) on a candy thermometer. While it heats, beat egg whites and cream of tartar (or lemon juice) on medium speed to soft peaks. With the mixer running on medium-high, carefully stream the hot syrup down the side of the bowl into the whites. Continue whipping until thick, glossy, and bowl is cool to barely warm, 6–8 minutes. Beat in vanilla if using.
Step 8: Crown and torch
Mound the meringue over the cake and use a spoon or offset spatula to create big swoops and peaks. Lightly torch the meringue until the tips are golden with deeper caramel spots. If you do not have a torch, broil briefly on the top oven rack, watching constantly (20–30 seconds). Let stand 30 minutes before slicing with a long serrated knife, wiping the blade between cuts.
Pro Tips
- For even layers, weigh dough balls (60–65 g each) and use an 8-inch template to trim.
- Roll the dough ultra-thin; you should almost see the counter pattern through it. Dock thoroughly to keep discs flat and crisp.
- Use dulce de leche repostero (thick). If yours is soft, chill it until scoopable and spreadable to avoid oozing.
- Layer quickly and keep discs covered—these pastry rounds absorb humidity fast.
- Torch from 4–6 inches away and keep the flame moving for even, toasty color without melting the meringue.
Variations
- Chocolate Dulce de Leche: Spread a thin drizzle of melted dark chocolate over every other layer, or whisk 1–2 tbsp cocoa into some of the dulce de leche for a marbled effect.
- Walnut Rogel: Sprinkle 1–2 tbsp finely chopped toasted walnuts between layers for a nutty crunch.
- Mini Rogelitos: Cut 3–4 inch (7.5–10 cm) discs and build individual stacks for elegant single-serve desserts.
Storage & Make-Ahead
Baked pastry discs keep crisp in an airtight container at room temperature for up to 3 days or frozen for up to 1 month (separate with parchment; re-crisp 5 minutes at 300°F/150°C if needed). Dulce de leche is shelf-stable; portion in advance and chill for easy spreading. Prepare the Italian meringue the day you serve. Assembled cake is best within 6–12 hours as the layers gently soften; keep in a cool room or refrigerate loosely covered up to 3 days (texture becomes cakier but still delicious). For clean slices, chill 20 minutes, then use a long serrated knife with gentle sawing motions.
Nutrition (per serving)
Approximate per 1/12 cake: 560 calories; 80 g carbohydrates; 21 g fat; 6 g protein; 150 mg sodium. Values will vary based on exact ingredients and thickness of layers.
